Thai Massaman Curry in Instant Pot or Stovetop

May 8, 2018 (Updated: September 22, 2019) By Aneesha |

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Massaman Curry, a mild and flavorful Thai curry with a perfect blend of sweet, spicy and creamy. A light squeeze of lime ties all the flavors together in this simple yet elegant dish. Here’s a 30-minute pressure cooker and stove-top recipe for this delicious curry.

A bowl of thai Massaman Curry made with chicken and assorted vegetables

Thai food is always on the repeat menu in my home, especially on weeknights.  Thai Massaman curry is quick and super easy to make. 

I love the flavor combination in this curry.  It is very easy to customize it and make it with Shrimp or Tofu too.

Quick, Easy and Tasty Thai Curry Perfect for Weeknights

In this recipe, I combine store-bought Thai Masaman curry paste with coconut milk, add chicken and a ton of veggies, cook it on the stove-top for 10-12 minutes, or a quick 5 minutes in my Instant Pot  pressure cooker, and it’s done!

I like using Maesri brand for curry pastes. I find the taste of this brand to be the most authentic. My local favorite Thai restaurant also uses Maesri pre-made Thai curry pastes to make their curries:-)

I buy the curry paste from Amazon, or my local asian supermarket.  My pantry is always stocked with one of these curry pastes, coconut milk and a can of baby corn. 

It makes life much easier for times when you don’t feel like doing take-out, but still want to eat something delicious.

Thai Massaman Curry

I combine the curry paste with coconut milk, add the baby corn, plus about a cup of any frozen veggies I have on hand, and dinner comes together with minimum effort!

A bowl of thai Massaman Curry made with chicken and assorted vegetables including snow peas, carrots, broccoli and baby corn

Vegetarian Massaman Curry Recipe

You can make this Thai Massaman Curry recipe vegetarian by substituting chicken with extra-firm tofu. Since tofu is already cooked, add it after cooking the curry, along with beans and broccoli. That will give it enough time to absorb the flavors of the curry.

You can also make this Thai curry with Paneer, Indian cottage cheese. If using Paneer, follow the same instructions as Tofu.

Customize your Thai Massaman Curry

It is extremely easy to customize this coconut curry to your liking.  You can make it with shrimp or beef instead.

Shrimp: Since shrimp cooks pretty quickly, cook the curry first, open the lid and then add the shrimp, along with the beans. Simmer on saute mode for 3-4 mins, or until the shrimp cooks through.

Beef: If using beef, increase the pressure cooking time to 30 minutes. Skip the baby corn and add it towards the end along with green beans. Follow the remaining instructions.

Vegetables: You can add the veggies of your choice. Traditionally, this curry is made with potatoes and onions, so feel free to add those. If adding potatoes, add them with the chicken.

Other veggies that go well in Massaman Curry are squash chunks, zucchini and snow peas. You can even add a cup or so of any frozen veggie medley you have on hand.

A bowl of thai Massaman Curry made with chicken and assorted vegetables

Stovetop Recipe for Thai Massaman Curry

  • Heat oil in a sauce pan on medium-high heat. Add ginger, garlic, curry paste, chicken and sauté for 30-45 seconds.  Add carrots, onions and drained baby corn. Shake the coconut can and add that to the pan. Stir well.
  • Wait till the curry starts bubbling. This prevents the coconut milk from curdling under high heat. Cover the pan. Reduce heat to medium and let it simmer for 12-15 minutes, or until the chicken is cooked through.
  • Add the green beans and cook for 2-3 minutes. At this stage, the beans retain their crunch, but you can cook them till your preferred doneness. Turn off the heat.
  • Add the broccoli florets and let them hang out in the curry for 2-3 minutes (or longer). This will give them enough time to steam and absorb the curry and still retain their crunch. Squeeze a few drops of lime juice to finish this dish.

Make a Meal: What to Serve with Thai Massaman Curry

Thai Massaman Curry is traditionally served with steamed JASMINE RICE, which is a fragrant long grain rice variety from Thailand. You can serve it with White or Brown Jasmine rice. Here are the recipes:

My husband and I like to eat low-carb, so we eat it with cauli-rice (cooked shredded cauliflower).

My kids enjoys it with Brown Jasmine rice. Brown Jasmine is a healthier version of white Jasmine rice.  It has the same nutty flavor and fragrance of a traditional Jasmine rice, but has almost 4 times the fiber than white rice.

Thai Massaman Curry, a milder Thai curry, is a nice blend of sweet and spicy. The coconut milk adds a touch of creaminess and takes just 5 minutes in the Instant Pot. by Spice Cravings. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Making Pot-in-Pot Rice with Massaman Curry

If you like to make White Jasmine Rice, you can cook the rice in the same pot as the curry, using the Pot-in-Pot technique.  Here is how you make it:

  1. Assemble the curry in the pot. Place a trivet.
  2. Assemble the rice in an oven safe bowl that fits well in the cooking pot.
  3. Close the lid and pressure cook on Manual or Pressure Cook mode for 5 mins.
  4. Let the pressure release naturally for 10 minutes, then release manually by moving the vent from sealing to venting position in DUO, or pushing down the pressure valve in ULTRA. Open lid after the pin drops.  
Steps showing How to make Pot in pot rice in Instant Pot

More Instant Pot Thai Recipes from my Kitchen

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A bowl of thai Massaman Curry made with chicken and assorted vegetables

Massaman Curry Recipe in Instant Pot or Stovetop

Massaman Curry, a mild and flavorful Thai curry with a perfect blend of sweet, spicy and creamy. A light squeeze of lime ties all the flavors together in this simple yet elegant dish. Here's a 30-minute pressure cooker and stove-top recipe for this delicious curry.
5 from 1 vote
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
NPR: 5 minutes
Total Time: 30 minutes
Servings: 5 people
Calories: 591kcal

Ingredients

  • 1.5 lbs. boneless skinless chicken breast or thighs, cut into bite-size
  • 1 tbsp light olive oil
  • 1/2 inch ginger grated or pureed
  • 2 cloves of garlic grated or pureed
  • 4 oz Maesri Thai Masaman Curry (1 can)
  • 1 cup carrot chunks (1 large or 2 small carrots)
  • 1 cup onion 1 medium onion cut in cubes or sliced
  • 14 oz. cut baby corn (1 can or less, based on your taste)
  • 14 oz. coconut milk (1 can)

Add after cooking the curry

  • 1 cup french beans cut in bite size pieces
  • 1 cup broccoli florets
  • A light squeeze of lime before serving

Instructions

  • Heat oil on SAUTE mode in Instant Pot for 30 seconds.  Add ginger, garlic, curry paste, chicken and sauté for 30-45 seconds.  Add carrots, onions and drained baby corn. Shake the coconut can and add that to the pan. Stir well. 
  • Wait till the curry starts bubbling. This prevents the coconut milk from curdling under pressure. Turn off Saute. Close the lid. Set the vent to sealing position if using DUO. Pressure cook on Manual/Pressure Cook for 5 minutes.
  • Once cooking time is done, let the pressure release naturally for 5 mins, then release manually by moving the vent to venting position in Duo, or pushing down the pressure vent in Ultra. Open the lid after the pin drops.  
  • Turn on SAUTE. Add green beans and cook for 2-3 minutes. At this stage, the beans retain their crunch, but you can cook them till your preferred doneness. Turn off SAUTE.
  • Add broccoli florets and let them hang out in the curry for 2-3 minutes (or longer). This will give them enough time to steam and absorb the curry and still retain their crunch. Squeeze a few drops of lime juice to finish this dish.

Stovetop Recipe

  • Heat oil in a sauce pan on medium-high heat. Add ginger, garlic, curry paste, chicken and sauté for 30-45 seconds.  Add carrots, onions and drained baby corn. Shake the coconut can and add that to the pan. Stir well.
  • Wait till the curry starts bubbling. This prevents the coconut milk from curdling under high heat. Cover the pan. Reduce heat to medium and let it simmer for 12-15 minutes, or until the chicken is cooked through.
  • Add the green beans and cook for 2-3 minutes. At this stage, the beans retain their crunch, but you can cook them till your preferred doneness. Turn off the heat.
  • Add the broccoli florets and let them hang out in the curry for 2-3 minutes (or longer). This will give them enough time to steam and absorb the curry and still retain their crunch. Squeeze a few drops of lime juice to finish this dish.

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 591kcal | Carbohydrates: 35g | Protein: 43g | Fat: 32g | Saturated Fat: 21g | Cholesterol: 108mg | Sodium: 244mg | Potassium: 1336mg | Fiber: 6g | Sugar: 10g | Vitamin A: 10455IU | Vitamin C: 38.9mg | Calcium: 110mg | Iron: 5.7mg
Course: Main Course
Cuisine: Thai
Keyword: Instant Pot Massaman Curry, Instant Pot Thai curry Recipe, Massaman Curry recipe
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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11 Comments

  • Reply
    Shanna
    May 16, 2019 at 9:00 pm

    I am very new to Instant Pot. I’d like to cook the rice in with the curry as you show but not sure what size and type of inner bowl is good to use?

    • Reply
      Aneesha
      May 18, 2019 at 12:19 pm

      Hi Shanna, the inner bowl should be oven safe and be able to fit easily in the instant pot, with enough space all around to side it in and take it out. When I place my rice bowl in, there is roughly 1 inch space all around it. Hope that helps.

  • Reply
    SamG
    May 15, 2019 at 10:28 am

    5 stars
    Love it every time we make it!

  • Reply
    IPnewbie
    June 4, 2018 at 11:00 pm

    Thank you! That’s what I did and it turned out well – the chicken was so tender and infused with flavor, and I loved the combo of veggies. This was only my second time cooking dinner with the Instant Pot – starting to gain confidence 🙂.

    • Reply
      aneeshasg
      June 5, 2018 at 10:14 am

      That sounds great! Glad you enjoyed the flavors in this recipe. Cooking with Instant Pot involves a bit of a leaning curve, but once you get the hang of it, the results are amazing! Look forward to you trying more of my recipes! Thanks!

  • Reply
    IPnewbie
    June 4, 2018 at 10:38 pm

    Thanks! For the Instant Pot, when are you supposed to add the ginger and garlic?

    • Reply
      aneeshasg
      June 4, 2018 at 10:54 pm

      Hi again! Once the oil is hot, you can add ginger garlic along with chicken and curry paste. I just clarified that step in the recipe. Thanks!

  • Reply
    IPnewbie
    June 2, 2018 at 9:09 am

    Are you supposed to drain the corn before adding it? Or do you dump the whole can in?

    • Reply
      aneeshasg
      June 2, 2018 at 9:30 am

      Hi there! Yes, you should drain the baby corn before adding it. I just modified the instructions to add clarity on that. Thanks for pointing that out! Hope you enjoy this curry, it’s one of my favorites!

  • Reply
    Michelle
    May 13, 2018 at 5:56 pm

    Hi Aneesha,

    Another winner! We LOVED this. The chicken was unbelievably tender. Best result I’ve had so far in cooking chicken in the pressure cooker.

  • Leave a Reply